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- This is the favorite midnight snack of the Bavarians. Served in bowls or in individual pewter casserole-porringers in the crowded Munich beer houses.
Serves/Makes:6 or more
- 1 lb (.5 kg). beef (chuck, shin, neck)
- 2 tbsp (30 ml) fresh lard or rendered beef fat, or bacon fat
- 1 large onion, diced
- heaping 1 tbsp (15 ml) Hungarian sweet paprika
- salt and pepper, to taste
- 2 tbsp (30 ml) vinegar
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) caraway seeds
- 1/2 tsp (2 ml) marjoram
- 1 clove garlic
- 1-1/2 quarts (1425 ml) to 2 quarts (1900 ml) water
- 3 medium-sized potatoes, peeled and diced
- Cut beef into 3/4 to 1 inch cubes.
- Heat lard or beef fat in 3 quarts (2850 ml) saucepan and saute onion until golden.
- Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat.
- Add beef and stir around well in paprika and onion mixture.
- Let meat sear and brown very slightly.
- Sprinkle with salt, pepper and vinegar and stir in tomato paste.
- Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic and water.
- Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done.
- Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked.
- Check seasoning and serve in deep bowls.
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